An unusually rich and creamy gravy with spicy undertones. Serve over slices of roast turkey, or with any dish that takes a brown gravy.
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INGREDIENTS
Ingredients
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 2 to 3 tablespoons Thai Kitchen® Thai Kitchen® Gluten Free Red Curry Paste
- 1/3 cup original chicken stock
- 2 1/2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 3/4 cup unsalted roasted peanuts, crushed
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 4 to 6 makrut lime leaves
- 1/4 teaspoon cornstarch dissolved with 1 teaspoon water
- 1/2 cup basil leaves, whole or chopped (optional)
- 1 fresh red chile, thinly sliced (optional)
INSTRUCTIONS
- 1 MIX coconut milk and red curry paste in small saucepan. Bring to simmer on low heat, stirring constantly.
- 2 STIR in chicken stock, fish sauce, peanuts, sugar, salt, lime leaves and cornstarch mixture. Bring to simmer. Stirring constantly, simmer until mixture begins to thicken slightly. Remove from heat.
- 3 STIR in basil and chiles, if desired.
- 4 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
